4852
September 21, 2014
4852
September 20, 2014
Brooklyn Academy of Music.
September 19, 2014
Mmmmmmmmm….. fries.
Paleo Peach Crumble
I don’t go for desserts often, but I find myself lately with a glut of fresh almond meal that needs using (more on why later) – dessert seems like the logical outcome. Plus: peaches. Can we talk about peaches that have been graced with heat?
d-e-l-i-c-i-o-u-s
This recipe isn’t instant, but scales beautifully to serve more – these peaches would be absolutely fabulous with some of that coconut whipped cream I made for a party, or some of my favorite 1-ingredient ice cream.
Vegetarian, Vegan, gluten-free, paleo
Paleo Peach Crumble
2 peaches, halved and pitted
1/4 c. almond meal (either plain from the package, or leftover from making almond milk)
1-2 Tbsp. melted ghee
1 tsp. vanilla (optional – if you use plain flour, it would be a nice touch)
Cinnamon or Pumpkin Pie Spice
Kosher salt
Preheat your oven to 375 fahrenheit. While your oven is coming up to temperature, either grab some oven-proof ramekins or line a cookie sheet with foil. I love the ramekin for baking this item because it looks pretty, feels fancy, and puts my ramekins to better use than being a handy cherry tomato-to-mouth conveyance method.
Place your halved peaches cut side up in/on your cooking vessel and sprinkle with pumpkin pie spice or cinnamon and a pinch of kosher salt.
In a small bowl, combine the almond meal and ghee and work with your fingers until you have crumbly flour. Sprinkle over the peaches (you don’t want a whole heap here – go for a moderate amount and the crumble will toast more evenly).
Bake 25-30 minutes, or until the peaches offer no resistance to a fork and the topping is nice and browned.
If desired, drizzle with some honey or maple syrup and top with a dollop of coconut whipped cream or scoop of 1-ingredient paleo ice cream.
Serves 2-4, depending upon how heavy a dessert is warranted.
September 18, 2014
Sidewalk jacks.
September 17, 2014
I’ll be here sooner rather than later.
What To Do With A Box Of Vegetables: Paisley Farm Box 15
This year’s CSA is from Paisley Farm, a 25-acre operation located in Tivoli, NY. Paisley Farm grows organically and plants with the chef in mind. The 22-week CSA runs from June – October and I purchased the standard vegetable share. This share includes 8-9 vegetables and herbs per week (8-12 pounds) – enough to provide a family of three with 3-4 dinners’ worth of veg. The price equals out to $25 per week, the cost of which will be accounted for in my weekly Adventures In Budget Paleo Cooking posts.
Paisley Farm 2014 CSA Box 15
10 Heirloom Tomatoes
1 Pint of Sungold Tomatoes
1 Pint of Sungold Tomatoes
6 Japanese Eggplants
5 Bell Peppers
1 bunch Swiss Chard
1 bunch Curly Kale
3 Leeks
5 ears Corn
Leftover From Previous Weeks
1 bunch kale
Peaches
2 ears corn
Roasted tomatoes
Roasted eggplant
Frozen bell pepper
1 raw bell pepper
2 slicing cucumbers
3 yellow cucumbers
2 carrots
How I Used My Share
2 tomatoes were squashed in transport. My dog fell on 2 more and squashed them. 3 went bad before I could do anything about it. I ate the Sungolds out of hand as snacks.
I ate variations on tomatoes & peaches & chicken for lunch (one day with peppers, one day with carrot top pesto).
I made a shredded balsamic beef bowl with warm corn/pepper/leek/balsamic vinegar salad.
I made sandwich rollups with half of the head of chard in place of bread.
I served corn on the cob with hot dogs.
I made stuffed peppers out of two bell peppers + the rest of the roasted tomatoes + Italian sausage + a head of kale + a bunch of roasted eggplant.
I made a corn & goat cheese & pepper dish as a side for flank steak with the rest of the corn & peppers.
Waste: A bunch of tomatoes, 1/2 a head of chard.
My Favorite Dish From This Box
The stuffed peppers were great. Peach & tomato lunches are always fantastic, but I think the roasted tomatoes in the peppers was my favorite thing about this week’s dinners.
Next Week
Going into next week, I have: a couple small carrots, some peaches, roasted eggplant, bunches of frozen bell pepper, some Japanese eggplant, 1 smallish globe eggplant, 2 big slicing cucumbers, and 3 yellow cucumbers.
Guess which cucumbers are probably going to waste because I can’t bear facing them?
September 16, 2014
This part of town glows in the afternoon sun.
September 15, 2014
Still a big hole – now with a concrete porchy thing.
September 14, 2014
Huntress in Williamsburg.
